Mexican chorizo is traditionally made with pork, heavily salted, and known for being delicious but not necessarily healthy. Our Healthy Mexican Chorizo is made with ground turkey, much lower in fat and sodium, than traditional recipes. Serve with with eggs, mixed with cauliflower rice, salads and bowl recipes, tacos and burritos, or even stuffed peppers – you name it. Make it hot or mild, but mix it ahead of time. The resting time is key to bold flavor and not just heat. Use your imagination and tell us about your culinary adventures!Print
Healthy Mexican Chorizo made with ground turkey.
- 1 pound 93% ground turkey
- 1 tbsp apple cider vinegar
- 1 tbsp red wine vinegar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder (this is the standard chili powder blend)
- 1 tsp ancho chile pepper powder (this is ground ancho chiles) for mild, 2 tsp for hot
- 1/2 tsp Mexican oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt*
- 1/4 tsp ground black pepper
- 1/4 tsp ground coriander
- 1/8 tsp cayenne pepper for mild, 1/4 tsp for hot
Preparing the Meat
- Combine all spices in a small bowl and set aside.
- Place turkey in a large bowl, add vinegar, and sprinkle with half of the spice mixture. Mix thoroughly by hand, then repeat with the remaining spice mixture. Transfer to a bowl just large enough to contain the meat, wrap tightly in plastic, and refrigerate at least 4 hours, but best refrigerated overnight.
Cooking the Chorizo
- Heat a large nonstick sauté pan over medium-high heat (if you use a good quality nonstick pan, you won’t need additional oil). Once the pan is hot, add the seasoned turkey and press into an even layer taking up the whole pan. Reduce heat to medium.
- Allow the meat to brown on one side before turning and breaking up into small pieces. Continue stirring as needed until fully browned with no pink remaining, about 10 minutes. When using 93% lean ground turkey, most excess liquid will cook off during browning. Reserve any remaining liquid for storing leftovers so the turkey does not dry out when refrigerated.
*Traditionally a teaspoon per pound of meat. We reduced the salt to keep this recipe healthy. Resting the meat overnight really enhances the flavor to the point of not needing as much salt. Add more, to taste, if desired after cooking.
Refrigerate leftovers with reserved liquid (if there is any) in a glass airtight container up to 4 days. Reheat with liquid to avoid drying.
Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 110, Fat: 5.5g, Saturated Fat: 1.7g, Polyunsaturated Fat: .1g, Monounsaturated Fat: 1g, Cholesterol: 0mg, Sodium: 216.9mg, Potassium: 26, Carbohydrates: .6g total/.3g net, Fiber: .3g, Sugar: .1g, Protein: 13.5, Vitamin A: 11.7%, Vitamin C: 0%, Calcium: 1.6%, Iron: 40.6% (based on 2,000 calorie diet).
Keywords: HEALTHY CHORIZO, MEXICAN-STYLE CHORIZO, MEXICAN CHORIZO, TURKEY CHORIZO, LOW-SALT CHORIZO, LOW-FAT, REDUCED SODIUM, KETO, PALEO, LOW-CARB, GLUTEN-FREE, GRAIN-FREE